Tuna Stuffed Piquillo Peppers Recipes

PIQUILLO PEPPERS STUFFED WITH RAW TUNA SALAD

Steps:

• In a small bowl, toss together the tuna, chopped parsley, scallions, olive oil, capers, mustard and chipotles. Season with salt and freshly ground black pepper.
• Cut a slit in each of the roasted piquillo peppers and remove any excess juice from the inside. Carefully stuff the peppers with the tuna mixture until the pepper looks full. Garnish with parsley leaves.

TUNA-STUFFED PIQUILLO PEPPERS

Steps:

• Drain the tuna and put it in a medium mixing bowl. Use a fork to break tuna into large flakes and push to one side of the bowl.
• Put capers, parsley, mint, celery and onions on the other side of the bowl and season to taste with salt and pepper. Add red-pepper flakes, lemon zest, lemon juice and olive oil, then stir the mixture to coat tuna well.
• Use a teaspoon to fill each pepper with some of the tuna mixture.
• Arrange stuffed peppers on lettuce leaves on a platter. Garnish with quartered or halved hard-cooked eggs sprinkled with salt. Serve at cool room temperature.

STUFFED PIQUILLO PEPPERS

Steps:

• Combine first 4 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until done. Stir in chopped parsley, black pepper, salt, and tomatoes. Cook 3 minutes. Remove from heat.
• Preheat oven to 400°.
• Spoon about 3 tablespoons rice mixture into each piquillo pepper. Place stuffed peppers in an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with Manchego cheese.
• Bake at 400° for 10 minutes or until peppers are thoroughly heated. Garnish with parsley sprigs, if desired.

TUNA STUFFED PIQUILLO PEPPERS TAPAS

Steps:

• Drain tuna and flake with a fork.
• Mix all ingredients except peppers into tuna, lightly.
• Stuff peppers with tuna mixture.Refrigerate at least 20 minutes.
• Serve cold.
• For the egg, put egg in pot of cold water on high heat. When it comes to a boil, cover and turn off heat. Let sit 10 minutes. Peel under cold running water,.